Restaurant Recipes

Miller and Rhoads Deviled Crabs

In the Tea Room, the crab filling was stuffed into crab shells, lightly breaded and fried quickly in deep fat.

No Photo

Yield: 8 servings


  • 1 pound claw crab meat
  • 1/4 pound regular crab meat
  • Pinch salt
  • 1 scant teaspoon Worcestershire sauce
  • 1 scant teaspoon hot pepper sauce
  • 1 cup medium white sauce
  • 1 cup dry bread crumbs
  • 3 to 4 tablespoons oil


  1. Thoroughly pick crab meat into a medium bowl. Sprinkle salt, Worcestershire and hot pepper sauce over. Drizzle white sauce over evenly. Toss gently, to keep from breaking up crab meat, until blended.
  2. Shape into crab cakes then coat with bread crumbs.
  3. Heat oil in a large skillet over medium heat. Add crab cakes. Sauté until golden on bottom, about 5 minutes, turn and sauté until golden on second side, about 5 minutes longer.


Posted by philocrates at Recipe Goldmine - May 29, 2001.

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